The Elements of Cooking is an opinionated reference work destined to stand among the great works of the kitchen. It is slim, clear and to the point: here are the things you need to know how to do, here are the key words of the language of food, and here are the absolute essentials that every great chef knows.

The Elements of Cooking defines vital terms, explains the fundamental ratios of important preparations (sauces, cakes, etc.) so that you will never need a recipe again, and provides countless chef's \secrets\.

This is a book that can be returned to time and again, and its lessons practised for a lifetime.